Crispy Baked Duck and Vegies
This is one of my staple recipes for mid-week dinners as it takes so little time to put together, tastes amazing and includes so many nutrients!
All you need is a great oven baking dish like a French enamel dish. A flatter dish works better for this recipe as it allows everything to cook through evenly and the duck to become crispy and delicious.
The duck fat that renders off the meat whilst cooking creates amazing flavours, the vegetable nutrients are better absorbed when combined with healthy fats and the herbs produce a lovely aroma and flavour. Try different herbs with this dish: fresh thyme is one of my all time favourites.
If you can’t find organic duck marylands, just use organic chicken marylands instead.
Crispy Baked Duck and Vegies
Baked duck and vegies
Ingredients:
-4 organic duck marylands
-5-10 cloves of garlic
-1 large brown onion
-vegies of choice- in this dish: 1 carrot, 1 sweet potato, 2 large mushrooms and a cup of green beans.
-Celtic or Himalayan salt to taste
-other spices of choice- fresh or dried: thyme, parsley, basil, turmeric, dill, coriander
How to:
-Slice onions in circles and place on bottom of French enamel dish
-Layer vegies over the onions- thinly sliced carrots, sweet potato, garlic- any vegies that take a longer time to cook
-Pour over 1/2 glass of red wine (organic is best)
-Place duck marylands on top of vegie layers and sprinkle with salt and herbs.
-Cook in oven at 200C for 1 hour covered with lid. Then take the lid off and cook for another 45mins without the lid (to get the duck crispy).
-In the last 15 mins of cooking, add the vegies that don’t require a long cooking time, eg: green beans, baby tomatoes, mushrooms, etc.
Serve with a salad- try my Celeriac salad here.
Duck maryland with vegies and celeriac salad
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